German Pickles
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Mrs. Solomon.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 38. The excerpt below is the record exactly as published.
GERMAN PICKLES. MRS. SOLOMON. Take one bushel large yellow cucumbers; peel, cut lengthwise and remove seeds; sprinkle with salt and let stand twelve hours; strain and thoroughly dry with a cloth, cover with cold vinegar and let stand for two weeks. Pour off vinegar, dry the cucumbers and put in a jar with a teacup of mustard seed and spices. ‘ Boil suffi- cient vinegar to cove
Cook this with the app: pantry check, scaling, and the assistant.